Pub Date : 2021-06-28DOI: 10.23887/jmpp.v4i1.29451
I.GN A Sahadewa, Putu indah Rahmawati
Penelitian ini bertujuan untuk menguji pengaruh: (1) penempatan karyawan dan pengembangan karier terhadap kinerja karyawan,(2) penempatan karyawan terhadap pegembangan karier, (3) pengembangan karier terhadap kinerja karyawan. Penelitian ini menggunakan desain kuantitatif kausal. Populasi dalam penelitian ini adalah karyawan pada Handara Golf And Resort Bali yang berjumlah 85 karyawan. Data dikumpulkan melalui kuesioner dan kemudian dianalisis dengan teknik analisis jregresi linier berganda. Hasil penelitian menunjukan bahwa: (1) penempatan karyawan dan pengembangan karier berpengaruh signifikan terhadap kinerja karyawan, (2) penempatan karyawan berpengaruh positif dan signifikan terhadap pengembangan karier, (3) pengembangan karier berpengaruh positif dan signifikan terhadap kinerja karyawan.
{"title":"PENGARUH PENEMPATAN KARYAWAN DAN PENGEMBANGAN KARIER TERHADAP KINERJA KARYAWAN PADA HANDARA GOLF AND RESORT BALI","authors":"I.GN A Sahadewa, Putu indah Rahmawati","doi":"10.23887/jmpp.v4i1.29451","DOIUrl":"https://doi.org/10.23887/jmpp.v4i1.29451","url":null,"abstract":"Penelitian ini bertujuan untuk menguji pengaruh: (1) penempatan karyawan dan pengembangan karier terhadap kinerja karyawan,(2) penempatan karyawan terhadap pegembangan karier, (3) pengembangan karier terhadap kinerja karyawan. Penelitian ini menggunakan desain kuantitatif kausal. Populasi dalam penelitian ini adalah karyawan pada Handara Golf And Resort Bali yang berjumlah 85 karyawan. Data dikumpulkan melalui kuesioner dan kemudian dianalisis dengan teknik analisis jregresi linier berganda. Hasil penelitian menunjukan bahwa: (1) penempatan karyawan dan pengembangan karier berpengaruh signifikan terhadap kinerja karyawan, (2) penempatan karyawan berpengaruh positif dan signifikan terhadap pengembangan karier, (3) pengembangan karier berpengaruh positif dan signifikan terhadap kinerja karyawan.","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129208322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-28DOI: 10.23887/jmpp.v4i1.29604
Fathur Rizqi Samawi, Wayan Cipta
Penelitian ini bertujuan untuk mengetahui pengaruh penempatan kerja dan budaya kerja terhadap kinerja karyawan di Hotel Adi Asri Pemuteran yaitu pengaruh secara parsial dan pengaruh secara simultan. Rancangan penelitian yang digunakan dalam penelitian ini adalah kuantitatif kausal. Subjek dalam penelitian ini merupakan karyawan Hotel Adi Asri Pemuteran sedangkan objek penelitian ini adalah penempatan kerja, budaya kerja dan kinerja karyawan. Populasi penelitian yang digunakan berjumlah 46 orang karyawan. Data yang didapatkan dari hasil kuisioner dan wawancara kemudian dianalisis menggunakan analisis jalur (path analysis). Hasil penelitian ini menunjukkan (1) penempatan kerja dan budaya kerja berpengaruh positif terhadap kinerja karyawan, (2) penempatan kerja berpengaruh positif terhadap budaya kerja karyawan, (3) penempatan kerja berpengaruh positif terhadap kinerja karyawan, dan (4) budaya kerja berpengaruh positif terhadap kinerja karyawan.
{"title":"PENGARUH PENEMPATAN KERJA DAN BUDAYA KERJA TERHADAP KINERJA KARYAWAN PADA HOTEL ADI ASRI PEMUTERAN","authors":"Fathur Rizqi Samawi, Wayan Cipta","doi":"10.23887/jmpp.v4i1.29604","DOIUrl":"https://doi.org/10.23887/jmpp.v4i1.29604","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh penempatan kerja dan budaya kerja terhadap kinerja karyawan di Hotel Adi Asri Pemuteran yaitu pengaruh secara parsial dan pengaruh secara simultan. Rancangan penelitian yang digunakan dalam penelitian ini adalah kuantitatif kausal. Subjek dalam penelitian ini merupakan karyawan Hotel Adi Asri Pemuteran sedangkan objek penelitian ini adalah penempatan kerja, budaya kerja dan kinerja karyawan. Populasi penelitian yang digunakan berjumlah 46 orang karyawan. Data yang didapatkan dari hasil kuisioner dan wawancara kemudian dianalisis menggunakan analisis jalur (path analysis). Hasil penelitian ini menunjukkan (1) penempatan kerja dan budaya kerja berpengaruh positif terhadap kinerja karyawan, (2) penempatan kerja berpengaruh positif terhadap budaya kerja karyawan, (3) penempatan kerja berpengaruh positif terhadap kinerja karyawan, dan (4) budaya kerja berpengaruh positif terhadap kinerja karyawan.","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"495 1-2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134132191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-28DOI: 10.23887/jmpp.v4i1.29577
Vidia Aulia, Nana Trianasari
Penelitian ini bertujuan untuk menguji pengaruh (1) disiplin kerja dan kepuasan kerja secara bersama-sama terhadap kinerja karyawan; (2) disiplin kerja terhadap kinerja karyawan; (3) kepuasan kerja terhadap kinerja karyawan. Desain penelitian yang digunakan adalah kuantitatif kausal. Subjek dalam penelitian ini adalah seluruh karyawan Hotel Banyualit Spa’n Resort Lovina. Populasi dalam penelitian ini berjumlah 35. Metode pengumpulan data yang digunakan adalah survey dengan menggunakan kuesioner sebagai instrumen penelitian. Data dianalisis dengan regresi linear berganda dengan memenuhi asumsi-asumsi klasik. Hasil analisis menunjukkan bahwa secara simultan disiplin kerja dan kepuasan kerja berpengaruh signifikan terhadap kinerja karyawan. Selanjutnya, disiplin kerja dan kepuasan kerja berpengaruh secara parsial dan signifikan terhadap kinerja karyawan
{"title":"PENGARUH DISIPLIN KERJA DAN KEPUASAN KERJA TERHADAP KINERJA KARYAWAN PADA HOTEL BANYUALIT SPA’N RESORT LOVINA","authors":"Vidia Aulia, Nana Trianasari","doi":"10.23887/jmpp.v4i1.29577","DOIUrl":"https://doi.org/10.23887/jmpp.v4i1.29577","url":null,"abstract":"Penelitian ini bertujuan untuk menguji pengaruh (1) disiplin kerja dan kepuasan kerja secara bersama-sama terhadap kinerja karyawan; (2) disiplin kerja terhadap kinerja karyawan; (3) kepuasan kerja terhadap kinerja karyawan. Desain penelitian yang digunakan adalah kuantitatif kausal. Subjek dalam penelitian ini adalah seluruh karyawan Hotel Banyualit Spa’n Resort Lovina. Populasi dalam penelitian ini berjumlah 35. Metode pengumpulan data yang digunakan adalah survey dengan menggunakan kuesioner sebagai instrumen penelitian. Data dianalisis dengan regresi linear berganda dengan memenuhi asumsi-asumsi klasik. Hasil analisis menunjukkan bahwa secara simultan disiplin kerja dan kepuasan kerja berpengaruh signifikan terhadap kinerja karyawan. Selanjutnya, disiplin kerja dan kepuasan kerja berpengaruh secara parsial dan signifikan terhadap kinerja karyawan","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127554343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-28DOI: 10.23887/jmpp.v4i1.29912
Putu Aryagunawan, Komang Krisna Heryanda
Penelitian ini bertujuan untuk menguji: (1) Disiplin kerja dan motivasi kerja terhadap kepuasan kerja, (2) Disiplin kerja terhadap kepuasan kerja, (3) Motivasi kerja terhadap kepuasan kerja. Desain penelitian yang digunakan adalah kuantitatif kausal. Subjek penelitian ini adalah Hotel Prama Sanur Beach Bali dan untuk objek penelitiannya adalah disiplin kerja, motivasi kerja dan kepuasan kerja karyawan. Data dikumpulkan dengan kuesioner serta dengan bantuan aplikasi SPSS Versi 22.0 dianalisis dengan menggunakan analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa (1) ada pengaruh secara simultan disiplin kerja dan motivasi kerja berpengaruh signifikan terhadap kepuasan kerja karyawan, (2) ada pengaruh secara parsial disiplin kerja berpengaruh positif dan signifikan terhadap kepuasan kerja karyawan, (3) ada pengaruh secara parsial motivasi kerja berpengaruh positif dan signifikan terhadap kepuasan kerja karyawan
{"title":"DISIPLIN KERJA, MOTIVASI KERJA DAN KEPUASAN KERJA KARYAWAN HOTEL PRAMA SANUR BEACH BALI","authors":"Putu Aryagunawan, Komang Krisna Heryanda","doi":"10.23887/jmpp.v4i1.29912","DOIUrl":"https://doi.org/10.23887/jmpp.v4i1.29912","url":null,"abstract":"Penelitian ini bertujuan untuk menguji: (1) Disiplin kerja dan motivasi kerja terhadap kepuasan kerja, (2) Disiplin kerja terhadap kepuasan kerja, (3) Motivasi kerja terhadap kepuasan kerja. Desain penelitian yang digunakan adalah kuantitatif kausal. Subjek penelitian ini adalah Hotel Prama Sanur Beach Bali dan untuk objek penelitiannya adalah disiplin kerja, motivasi kerja dan kepuasan kerja karyawan. Data dikumpulkan dengan kuesioner serta dengan bantuan aplikasi SPSS Versi 22.0 dianalisis dengan menggunakan analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa (1) ada pengaruh secara simultan disiplin kerja dan motivasi kerja berpengaruh signifikan terhadap kepuasan kerja karyawan, (2) ada pengaruh secara parsial disiplin kerja berpengaruh positif dan signifikan terhadap kepuasan kerja karyawan, (3) ada pengaruh secara parsial motivasi kerja berpengaruh positif dan signifikan terhadap kepuasan kerja karyawan","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133270423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.23887/jmpp.v3i2.29078
I. Putu, M. Pramita, Gede Parma, Undiksha Abstrak, Kata Kunci, B. A. B arista, Kualitas Pelayanan, dan Strategi
This study aims to find out: (1) knowing what characteristics possessed by a professional barista and bartender, (2) knowing the obstacles faced by a barista and bartender at work, (3) knowing the efforts that must be made in improving barista and bartender skills . The method used in this research is descriptive qualitative. Data collection techniques used were observation and interviews. The subjects of this study were baristas and bartenders at the Four Points Hotel by Sheraton Bali Seminyak. Saddle, the object of this study is the characteristics of baristas and bartenders. The results showed that there are some requirements that must be possessed by a professional barista and bartender to improve the quality of service including having basic knowledge of coffee, having the ability to understand and master drinks, attitude or attitude and good communication. And there are some obstacles faced by baristas and bartenders in their work, which are different flavors of coffee, problematic espresso mechine, lack of preparation and guest complaints. Strategies used to improve the skills of a barista and bartender include training and participating in competitions related to baristas and bartenders.
{"title":"Strategi Peningkatan Kualitas Barista dan Bartender di Hotel Four Points By Sheraton Bali Seminyak","authors":"I. Putu, M. Pramita, Gede Parma, Undiksha Abstrak, Kata Kunci, B. A. B arista, Kualitas Pelayanan, dan Strategi","doi":"10.23887/jmpp.v3i2.29078","DOIUrl":"https://doi.org/10.23887/jmpp.v3i2.29078","url":null,"abstract":"This study aims to find out: (1) knowing what characteristics possessed by a professional barista and bartender, (2) knowing the obstacles faced by a barista and bartender at work, (3) knowing the efforts that must be made in improving barista and bartender skills . The method used in this research is descriptive qualitative. Data collection techniques used were observation and interviews. The subjects of this study were baristas and bartenders at the Four Points Hotel by Sheraton Bali Seminyak. Saddle, the object of this study is the characteristics of baristas and bartenders. The results showed that there are some requirements that must be possessed by a professional barista and bartender to improve the quality of service including having basic knowledge of coffee, having the ability to understand and master drinks, attitude or attitude and good communication. And there are some obstacles faced by baristas and bartenders in their work, which are different flavors of coffee, problematic espresso mechine, lack of preparation and guest complaints. Strategies used to improve the skills of a barista and bartender include training and participating in competitions related to baristas and bartenders.","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"28 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114756806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.23887/jmpp.v3i2.29080
Kadek Dwiky Indra Udayana, Ni Made Ary Widiastini
This study aims to (1) To determine the application of cleanliness is important to do at the bar outlets at the Holiday Inn Resort Baruna Bali, (2) Efforts are made to maintain the cleanliness of the bars at the Holiday Inn Resort Baruna Bali in order to produce quality drinks. The subjects of this study were Supervisors and seniors at the Holiday Inn Resort Baruna Bali bar. The object of research is the standard application of cleanliness in Bar Holiday Inn Resort Baruna Bali. Data were collected using descriptive qualitative analysis and observation. The results showed that the lack of application of cleanliness in handling. Therefore there needs to be an increase in cleanliness at the Bar Holiday Inn Resort Baruna Bali
{"title":"Upaya Meningkatkan Kebersihan Area Bar di Food And Beverage Service Department Holiday Inn Resort Baruna Bali","authors":"Kadek Dwiky Indra Udayana, Ni Made Ary Widiastini","doi":"10.23887/jmpp.v3i2.29080","DOIUrl":"https://doi.org/10.23887/jmpp.v3i2.29080","url":null,"abstract":"This study aims to (1) To determine the application of cleanliness is important to do at the bar outlets at the Holiday Inn Resort Baruna Bali, (2) Efforts are made to maintain the cleanliness of the bars at the Holiday Inn Resort Baruna Bali in order to produce quality drinks. The subjects of this study were Supervisors and seniors at the Holiday Inn Resort Baruna Bali bar. The object of research is the standard application of cleanliness in Bar Holiday Inn Resort Baruna Bali. Data were collected using descriptive qualitative analysis and observation. The results showed that the lack of application of cleanliness in handling. Therefore there needs to be an increase in cleanliness at the Bar Holiday Inn Resort Baruna Bali","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128879780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.23887/jmpp.v3i2.29076
I. Setiawan, Putu indah Rahmawati
This study aimed to determine the standard operating procedures at Envy Restaurant, the implementation at Envy Restaurant, and strategies to improve service quality at Envy Restaurant. The research used a qualitative descriptive method. Data were collected observation, interviews and documentation. The subjects in this study were supervisors and staff in Envy Restaurant. The results of this study indicates that : (1) Envy restaurant does already have standard operating procedures and has been monitored in every implementation by managers or supervisors, but in the case of its application, it is still found to be incompatible with the standards owned; (2) To improve the quality of service in Envy Restaurant, it is also necessary to evaluate, give morning briefing, provide feedback, conduct role play training. It is important that superiors taking a persuasive approach to the staffs to do the job based on the standard procedure.
{"title":"Evaluasi Penerapan Standar Operasional Prosedur Dan Strategi Peningkatan Kualitas Layanan Di Envy Restaurant Hotel Holiday Inn Resort Baruna Bali","authors":"I. Setiawan, Putu indah Rahmawati","doi":"10.23887/jmpp.v3i2.29076","DOIUrl":"https://doi.org/10.23887/jmpp.v3i2.29076","url":null,"abstract":"This study aimed to determine the standard operating procedures at Envy Restaurant, the implementation at Envy Restaurant, and strategies to improve service quality at Envy Restaurant. The research used a qualitative descriptive method. Data were collected observation, interviews and documentation. The subjects in this study were supervisors and staff in Envy Restaurant. The results of this study indicates that : (1) Envy restaurant does already have standard operating procedures and has been monitored in every implementation by managers or supervisors, but in the case of its application, it is still found to be incompatible with the standards owned; (2) To improve the quality of service in Envy Restaurant, it is also necessary to evaluate, give morning briefing, provide feedback, conduct role play training. It is important that superiors taking a persuasive approach to the staffs to do the job based on the standard procedure.","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124725314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.23887/jmpp.v3i2.29077
Ni Made Priartini, Putu indah Rahmawati
This research aims to determine the strategy of upgrading waiter/ss skills at Makase Restaurant. The subject of this study is Supervisor and employee of Makase Restaurant. The object of this study is a strategy to improve the skills of waiter/ss at Makase Restaurant. Data collection methods are observations, documentation and interviews. The results of this research are (1) waiter/ss constraints in serving guests at Makase Restaurant is a limitation of foreign languages because not all guests can speak English cause slow service and guest complaint. (2) the strategy used to improve the skills of waiter/ss is to provide consistent training, competency tests, and hold competitions in hotels that can affect operational smoothness, increase guest satisfaction and increase sales.
{"title":"Analisis Proses Rekrutmen Daily Worker pada Holiday Inn Express Baruna Bali","authors":"Ni Made Priartini, Putu indah Rahmawati","doi":"10.23887/jmpp.v3i2.29077","DOIUrl":"https://doi.org/10.23887/jmpp.v3i2.29077","url":null,"abstract":"This research aims to determine the strategy of upgrading waiter/ss skills at Makase Restaurant. The subject of this study is Supervisor and employee of Makase Restaurant. The object of this study is a strategy to improve the skills of waiter/ss at Makase Restaurant. Data collection methods are observations, documentation and interviews. The results of this research are (1) waiter/ss constraints in serving guests at Makase Restaurant is a limitation of foreign languages because not all guests can speak English cause slow service and guest complaint. (2) the strategy used to improve the skills of waiter/ss is to provide consistent training, competency tests, and hold competitions in hotels that can affect operational smoothness, increase guest satisfaction and increase sales.","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133382081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-26DOI: 10.23887/jmpp.v2i2.22097
Luh Putu Sukawati, Ni Made Ari Widiastini, Putu indah Rahmawati
Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali
摘要研究的目的是了解在巴厘岛塞勒古度假村安塞勒之间酒店销售的糕点产品，以及在改善巴鲁塞勒度假村安塞勒酒店安康塞勒糕点质量方面所采取的策略。所使用的数据收集方法是观察、采访和记录。该研究的对象是执行副厨师长、糕点师、厨师德帕蒂厨师和厨师厨房工作人员。这项研究的目的是一种提高巴厘岛塞勒坎塞坎酒店糕点质量的战略。所使用的分析技术是描述性质的。研究结果表明，影响巴厘岛塞布兰热度假村安萨巴格旅馆销售的糕点产品的因素，与烘焙食品和原料的销售程度较低。在改善巴厘岛三康度假村安塞石油酒店糕点质量的战略是，创造一种新的创新，使每一种服务、卫生和维持和改善食品质量。关键词:糕点产品、原料、原料之间的质量，以及在巴厘岛酒店酒店和酒店之间寻找糕点制作的质量。数据收集方法这次研究的题目是副厨师长、糕点师、副厨师长和厨房厨房员工。这项研究的目标是在巴厘岛度假村酒店，激发糕点产品的品质。公民分析技术分析是合格的描述分析。《study indicate that The results of factors,以至于影响《Anantara塞米糕点产品出售了在巴厘岛度假村酒店raw是low的糕点销售产品和材料的制造蛋糕,个会carried out in improving糕点产品之品质at The Anantara黛拉巴厘岛度假村酒店是创造新创新,这让它变得独一无二在每presentation, hygiene and sanitation, maintaining和improving食品品质。Keywords:糕点产品、原料，在巴厘岛海峡生产优质产品
{"title":"Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku","authors":"Luh Putu Sukawati, Ni Made Ari Widiastini, Putu indah Rahmawati","doi":"10.23887/jmpp.v2i2.22097","DOIUrl":"https://doi.org/10.23887/jmpp.v2i2.22097","url":null,"abstract":"Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132960585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-26DOI: 10.23887/jmpp.v2i2.22095
Ni Putu Gili Padmayoni, Putu indah Rahmawati, Nyoman Dini Andiani
AbstrakPenelitian ini bertujuan untuk mengetahui: (1) proses perekrutan karyawanpada hotel Discovery Kartika Plaza (2) kendala-kendala yang dihadapi dalam proses perekrutan karyawan di hotel Discovery Kartika Plaza dan (3) strategi untuk mengatasi kendala-kendala dalam proses perekrutan karyawan di hotel Discovery Kartika Plaza. Penelitian ini merupakan penelitian deskriptif kualitatif yang mengambil lokasi di Hotel Discovery Kartika Plaza Bali. Subjek dalam penelitian ini adalah Human Resources Manager dan Human Resources Officer di Human Resources Department. Metode yang digunakan dalam penelitian ini adalah metode (1) Wawancara dan (2) dokumentasi. Hasil penelitian ini adalah (1) Proses rekrutmen karyawan pada Human ResourcesDepartment di Hotel Discovery Kartika Plaza sudah sesuai dengan ketentuan dan aturan yang berlaku di hotel. (2) Kendala-kendala yang dihadapi dalam proses rekrutmen karyawan adalah sedikitnya ketersediaan calon kandidat pada suatu posisi tertentu, banyaknya competitor dari hotel lain yang membutuhkan posisi yang sama. (3) Strategi untuk menangani kendala-kendala dalam proses perekrutan karyawan yaitu dengan memberikan hak dan kewajiban secara adil kepada dan selalu menjaga hubungan baikdengan talent-talent yang pernah bekerja sebelumnya di Hotel Discovery Kartika Plaza serta Human Resources Department dari perkumpulan hotel-hotel baik didalam maupun diluar baliKata Kunci : Proses rekrutmen, kendala, strategi
{"title":"Analisis Proses Perekrutan Karyawan Pada Hotel Discovery Kartika Plaza","authors":"Ni Putu Gili Padmayoni, Putu indah Rahmawati, Nyoman Dini Andiani","doi":"10.23887/jmpp.v2i2.22095","DOIUrl":"https://doi.org/10.23887/jmpp.v2i2.22095","url":null,"abstract":"AbstrakPenelitian ini bertujuan untuk mengetahui: (1) proses perekrutan karyawanpada hotel Discovery Kartika Plaza (2) kendala-kendala yang dihadapi dalam proses perekrutan karyawan di hotel Discovery Kartika Plaza dan (3) strategi untuk mengatasi kendala-kendala dalam proses perekrutan karyawan di hotel Discovery Kartika Plaza. Penelitian ini merupakan penelitian deskriptif kualitatif yang mengambil lokasi di Hotel Discovery Kartika Plaza Bali. Subjek dalam penelitian ini adalah Human Resources Manager dan Human Resources Officer di Human Resources Department. Metode yang digunakan dalam penelitian ini adalah metode (1) Wawancara dan (2) dokumentasi. Hasil penelitian ini adalah (1) Proses rekrutmen karyawan pada Human ResourcesDepartment di Hotel Discovery Kartika Plaza sudah sesuai dengan ketentuan dan aturan yang berlaku di hotel. (2) Kendala-kendala yang dihadapi dalam proses rekrutmen karyawan adalah sedikitnya ketersediaan calon kandidat pada suatu posisi tertentu, banyaknya competitor dari hotel lain yang membutuhkan posisi yang sama. (3) Strategi untuk menangani kendala-kendala dalam proses perekrutan karyawan yaitu dengan memberikan hak dan kewajiban secara adil kepada dan selalu menjaga hubungan baikdengan talent-talent yang pernah bekerja sebelumnya di Hotel Discovery Kartika Plaza serta Human Resources Department dari perkumpulan hotel-hotel baik didalam maupun diluar baliKata Kunci : Proses rekrutmen, kendala, strategi","PeriodicalId":303155,"journal":{"name":"Jurnal Manajemen Perhotelan dan Pariwisata","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121683486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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